Fuzzy Charlie
1 1/4 oz dark rum1/2 oz creme de bananes
1/2 oz coconut cream
2 oz pineapple juice
2 - 3 oz ginger ale
Pour the dark rum, creme de bananes, coconut cream and pineapple juice into a cocktail shaker half-filled with ice cubes. Shake well. Strain into a highball glass almost filled with ice cubes, and top with ginger ale. Garnish with a pineapple spear, and serve.
